Thursday, September 8, 2011

It is sweater weather, or so the collection of current catalogs tells me. They come in twos and threes, now, every day, cluttering a mailbox as small as a shoebox, crushing beyond view any vital correspondence like phone bills and dental appointment reminders.

The pages are filled with ponchos and polos; capes and cardigans; turtlenecks and twin sets. I love to bundle up in natural, knitted fibers with sleeves too long and colors that rival the burning bush and the golden ginkgo. But not in August, although I have been known to ladle into deep stews in July, and scrape at cups of Italian ice in January.

What's needed here and now, when the Boston ivy is just peaking a crackled, rusted leaf or two, is the tradition of the transitional. Perhaps a light, loose twist of silk on the shoulders of that gauzy garden smock you run around town in, or a chowder that effortlessly straddles the seasonal shift with kernels of fresh corn, gentle white beans, musky herbs, and the crepe-paper frills of festive squash blossoms. With a creamy broth that tastes like cashmere, and a clutter of textures as delicate as twisted baby cable stitch, you can sip on waning summer while waiting for pumpkins not yet even green on the vine.

In a large saucepan, melt the butter over low heat. Add onion and yellow pepper, cooking until they are softened, but not brown (about 6 minutes). Add celery, and cook another 3 minutes. Add dairy, sage, and bay leaves. Bring to a slow simmer and maintain while preparing the corn.

In a large bowl, carefully shave the kernels of corn from the ears with a very sharp knife. Keep the ears fully vertical, standing in the bowl, and shave down away from you to prevent injury. Reserve any corn liquid you collect. Add corn and liquid to saucepan. Bring stock back to simmer and maintain another 3 minutes. Stir in beans. Heat through for 1 minute. Stir in 3/4 of squash blossom rings, salt, and pepper. Remove from heat. Let stand 5 minutes. Ladle soup into 4 bowls, garnishing each with the few remaining raw squash blossom rings. Taste and adjust for salt and pepper. Serve immediately.

Thanks, Rosa. This estate was fashioned in the English style when old wealth was unchecked by income taxed. I have many more shots from this outing, but not yet the time to process and post them on Flickr.

Janet - I did recently make the fried version, but with a lighter touch. They were amazing. The soup was a great success. I hope you can find them for your own experimenting in non-traditional recipes.

Priya - Thanks. I truly wish I could have shared.

Thanks, Simona. Corn is always golden (even the white varieties), but there was something so special about those squash blossoms. Loved, love, loved them - the color, flavor, and texture.

Thanks, Magic of Spice.

Val - Although I'm a sucker for all four seasons, I do favor early fall. I didn't marry in September for nothing. And, yes, that oven is going to be on plenty, cranking out casseroles and gratins.

Hi, Deb. Thanks. I expect to participate more often now that the weather is cooler and begging more and more for soups.

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I cook and bake in that cute little galley kitchen up there. It's not as tidy as it used to be, and the walls are a deep tagine red now, but it's a cozy, homey space where you are always welcome to drop in. You can reach me at thewellseasonedcook AT yahoo DOT com. I'd be delighted to hear from you.